- 1 cup dry pasta, such as macaroni or small shells
- 8 ounces cooked, skinned salmon
- 1/2 cup minced red or yellow onion
- 1 cup diced celery
- 1 medium red apple, diced
- 1/2 cup chopped walnuts or dry-roasted, unsalted peanuts
- Dressing:
- 1 (6 ounce) container fat-free yogurt
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 2 teaspoons fresh lemon juice
- 2 cloves garlic, crushed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
- Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.